These Strawberry Crumble Bars have a crumbly, buttery crust and topping. They’re filled with strawberries and topped with tart lemon icing. They’re perfect for breakfast or dessert!
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These tender, buttery strawberry crumble bars are bursting with strawberry flavor! Fresh lemon adds tart flavor to both the filling and icing.
This is truly the best recipe for strawberry crumble bars! You’ll love them for Valentine’s Day. They travel well and are perfect for both picnics and potlucks.
For more strawberry recipes, try my Strawberry Cheesecake Muffins, Strawberry Blondies, and Strawberry Brownies.
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Why This Recipe Works
- Strawberries and lemon add a tart, refreshing flavor.
- They have a luscious strawberry filling and tender crust and topping.
- They are easy to make. They also pack up well and are great for picnics. For another yummy fruit bar recipe, try my Cherry Pie Bars.
- Enjoy them for breakfast, an afternoon snack or dessert!
INGREDIENTS
Below are some useful notes on some of the ingredients for this strawberry crumble bar recipe.
- Strawberries: I recommend using fresh strawberries. For another delicious strawberry recipe, try my Strawberry Pound Cake!
- Lemon: Lemon adds a fresh, tangy flavor. Lemons and strawberries are delicious together. We use the zest and juice in the both the filling and the icing.
- 1 Large Egg: The egg binds the crust together.
- Butter: Use cold, unsalted butter. Butter gives the crust its rich flavor and crumbly texture.
- Brown sugar: Use fresh, light brown sugar.
- Cornstarch: Cornstarch absorbs the juice the strawberries release as they bake.
Please see recipe card below for full list of ingredients and measurements.
Substitutions & Variations
- Swap in frozen strawberries for fresh strawberries. Thaw them before using. Skip the roasting step with frozen strawberries.
- Instead of icing, dust a little powdered sugar on top of the cooled bars just before serving.
- Drizzle the cooled bars with melted white chocolate instead of lemon icing.
Step By Step Instructions
Step 1: Pictured above. Toss the strawberries with 3 tablespoons of sugar and the lemon juice on a baking sheet. Roast the strawberries for 17 minutes.
Step 2: Pictured above. Stir together the roasted or fresh, chopped strawberries with the sugar, lemon zest, vanilla and cornstarch.
Step 3: Pictured above. Whisk to combine the brown sugar, egg and vanilla extract.
Step 4: Pictured above. Whisk to combine the flour and baking powder. Cut the cold butter into the flour with a pastry cutter or food processor until mixture forms crumbs the size of peas.
Step 5: Pictured above. Pour the flour/butter mixture into the sugar and egg mixture and stir with a spatula until combined.
Step 6: Pictured above. Spoon about 2/3 of this mixture into the bottom of the baking pan. Press the mixture down so that it is compact.
Step 7: Pictured above. Spread the strawberries evenly over the base. Top with the reserved 1/3 of the crumble mixture.
Step 8: Pictured above.Bake at 350 F for 25-35 minutes or until the crust is lightly golden. Next, stir the lemon juice and sifted powdered sugar together and drizzle over the cooled crumble before serving.
Expert Tips
- Tip #1: Use cold butter. To make sure the butter is cold, I slice my butter then refrigerate it for a few minutes before making the crust.
- Tip #2: Make strawberry hearts: Strawberry hearts are a cute decoration for Valentine’s Day. To make them, chop the tops off and slicing them into 1/4″ slices. Use a sharp paring knife to cut a small v shape in the top of your slice.
Recipe FAQs
Yes. If using frozen strawberries, thaw them before using. Skip the roasting step with frozen strawberries.
Store leftover lemon strawberry crumble bars in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Wrap cooled strawberry crumble bars in plastic wrap and store in an airtight container for up to 2 months.
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Strawberry Crumble Bars
Ingredients
Strawberry Filling
- 2 cups (288 g) fresh strawberries hulled and halved if small or quartered if large
- 3 tablespoons (36 g) granulated sugar
- 1 tablespoon (29.57 ml) lemon juice
- zest of 1 lemon
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 tablespoon (8 g) cornstarch
Crumb Layers
- 1 1/2 cups (187.5 g) all purpose flour
- 1/4 teaspoon (1/4 teaspoon) baking powder
- 1/4 teaspoon (1/4 teaspoon) salt
- 7 tablespoons (98 g) cold unsalted butter cubed
- 1/2 cup (110 g) brown sugar light or dark
- 1 (1) large egg room temperature
- 1/2 teaspoon (1/2 teaspoon) vanilla extract
Lemon Icing (optional)
- 1 tablespoon (14.79 ml) lemon juice
- 1/2 cup (60 g) powdered sugar sifted
- 1 cup (144 g) fresh strawberries halved strawberries
Instructions
Strawberry Filling
- Stir together the chopped strawberries with the sugar, lemon zest, vanilla and cornstarch.
Crumb Layers
- Preheat oven to 350 F. Line the bottom of an 8" round pan with parchment paper. If using an 8 inch square pan, line the bottom and sides and leave an overhang of parchment on two sides. Set pan aside.
- In a large mixing bowl, whisk to combine the brown sugar, egg and vanilla extract. Set aside.
- Mixing by hand option: In a medium sized mixing bowl, whisk to combine the flour and baking powder. Cut the cold butter into the flour with a pastry cutter until mixture forms crumbs roughly the size of peas. You can also do this using two forks. Food processor option: (You can also pulse the dry ingredients together in a food processor then add the chopped butter and pulse for about 20 seconds until pea sized crumbs form.)
- Pour the flour/butter mixture into the sugar and egg mixture. Stir together with a spatula until combined.
- Spoon about 2/3 of this mixture into the bottom of the baking pan. Use your hands to firmly press the mixture down so that it is compact. Spoon the strawberries evenly over the base. If there is any extra liquid from the berries in the bowl, discard the liquid.
- Top the strawberries with the reserved 1/3 of the crumble mixture. It might clump together. Break the dough into little balls and scatter them throughout the top.
- Bake at 350 F for 25-35 minutes or until the crust is lightly golden.
- Remove from oven and place the pan on a cooling rack. Allow to cool completely.
Lemon Icing (optional)
- Once cooled, stir the lemon juice and sifted powdered sugar together and drizzle over the entire crumble or over individual slices.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Annie
Really enjoyed this recipe! It is easy to make and not too sweet. I did the white chocolate icing but will try it with the lemon icing next time ♥️
Natalie
Thanks so much for making this recipe Annien and for taking the time to leave a comment! I’m thrilled you enjoyed them and you described them perfectly-easy and not too sweet 🙂 Have a great day! Natalie
Barbara Briggs Ward
Beautiful photo & scrumptious recipe!
Natalie
Thank you! 🙂